Chocolate Peanut Butter Whole Grain Vegan Donuts

Donut Ingredients:

• 1 cup whole grain flour
• 1/4 cup cocoa
• 1 tsp baking soda
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 cup almond milk
• 1 Tbsp ground flax
• 3 Tbsp warm water
• 4 tsp melted coconut oil
• 1 tsp vanilla extract

Icing Ingredients:

• 2/3 cup powdered sugar
• 1/2 cup peanut butter
• splash of almond milk

Instructions:

1. Preheat oven to 350F
2. Mix all ingredients in mixer until well combined
3. Pipe or spoon batter into coconut oil greased donut pans. This should make ~8 donuts depending on pan size.
4. Bake for 14 minutes, or until toothpick comes out clean when inserted
5. Allow donuts to cool
6. Mix ingredients for icing with whisk until smooth
7. Dip each donut face down into glaze or pipe on top of each donut
8. Enjoy!

 

Zucchini Noodles with Vegan Red Pepper Alfredo

Ingredients:

• 2 Medium Zucchini spiralized into thin noodles or 1 box frozen zoodles
• 3/4 cup chickpeas
• 1 jar marinated artichoke hearts
• 1 cup roasted red peppers
• 2 cloves garlic
• 3 Tbsp lemon juice
• 3 Tbsp nutritional yeast
• 3 Tbsp tomato paste
• 1 cup raw cashews soaked in water overnight
• olive oil

Instructions:

1. Add 1 Tbsp olive oil to large saucepan
2. Add zoodles to pan and allow to cook until tender (drain pan if any water remains after cooking)
3. Add roasted red peppers, garlic, lemon juice, nutritional yeast, tomato paste, and cashews to blender and blend until smooth.
4. Add blended sauce to small saucepan and allow to simmer, uncovered to thicken
5. Mix chickpeas, artichoke hearts, and zoodles together.
6. Sprinkle with small amount of salt and pepper
7. Add sauce and enjoy! (If you would like to cheat, Victoria Vegan makes a pretty awesome pasta sauce with only 4 g Carbohydrate, but it does have a bit of sodium!)